Mexi-Mocha Chocolate Mug Cake

I’ve been wanting to make a chocolate mug cake, and finally gave it a try tonight. Wow, it’s super easy and only takes a few minutes. I love the cinnamon-chocolate taste of Abuelita, so I decided to take a chance and try the Abuelita Instant Chocolate Drink Mix as the “theme” for my mug cake. Keep in mind that Abuelita is thick and grainy, so the outcome of your chocolate mug cake will be very dense – but still gooey and yummy!. If you want a lighter fare, go with Nestle Instant Hot Chocolate instead!

Ingredients for a Mexi-Mocha Chocolate Mug Cake

(No egg, which means your cake will only fill halfway in the mug):

7 tablespoons of Abuelita Instant Chocolate Drink Mix

4 tablespoons of flour

2 tablespoons of oil

5 tablespoons of water mixed with a pinch of instant coffee.

1/4 teaspoon vanilla

Big handful of milk chocolate chips

Garnish for a Mexi-Mocha Chocolate Mug Cake:

Whipped cream, melted fudge, ice cream, strawberries, etc.

Coat your microwave-safe mug with baking spray or use oil, dusted with flour. Pour in the dry ingredients and stir with a fork until well blended.

Now add the wet ingredients and stir well, make sure to get the bottom edges of the mug! Add in the chocolate chips!

Microwave on high for 90-seconds.

Be careful when it’s done, the mug handle will be very hot! Use an oven mitt!

It’ll look something like this! If needed, use a butter knife to pull it away from the edges.

Place on a plate.

Cut if desired – or you can leave whole, like this. Even better – leave it in the mug and add a scoop of ice cream!

Enjoy!